When my kids suddenly crave something crunchy and savory, there is one dish that never fails to bring them running to the dinner table: Shanghai Fried Pork Chops (Shanghai Zha Zhu Pai).
Growing up in the kitchen, I learned that while this dish might look like a Western Schnitzel or Japanese Tonkatsu, it has a soul that is distinctly Shanghainese. It’s a fusion classic born from the cosmopolitan history of Shanghai, adapting Western cooking styles with Chinese seasonings.
If you enjoyed my Salt and Pepper Pork Chops or have tried making Sweet and Sour Pork, you will love the simplicity of this dish. It requires standard pantry ingredients but relies on a specific preparation method—what my family calls a “full body massage” for the pork—to ensure the meat is incredibly tender and the coating never falls off.
Why This Recipe Works
- The “Knife Back” Technique: Unlike Western recipes that use a meat mallet, we use the back of a cleaver to create a grid pattern. This breaks the muscle fibers for tenderness without tearing the meat, allowing it to cook rapidly.
- The “Marinate-In” Method: We massage the sauce and a bit of flour directly into the meat before the final breading. This base layer acts as a glue, ensuring the breadcrumbs stick firmly.
- Double Resting: We rest the meat after flouring and again after the egg wash. This allows the starch to hydrate, preventing the dreaded “coating detachment” during frying.
What Is Shanghai Fried Pork Chop?
Shanghai Fried Pork Chop (上海炸猪排) is a local comfort food staple. It originated when Western restaurants opened in Shanghai in the early 20th century. Local chefs adapted the Austrian Wiener Schnitzel, swapping veal for pork and using crushed crackers or breadcrumbs for the crust. Traditionally, it is served with a splash of Worcestershire sauce (localized as la jiang you), which cuts through the richness of the fried meat.
Key Ingredients & Substitutions
- Pork Chops (Upper Pork Loin): You want boneless chops or “Da Pai” (large chops). Look for loin cuts with a bit of fat cap for flavor.
- Low-Gluten Flour (Cake Flour) or Cornstarch: The recipe calls for low-gluten flour or starch. This creates a lighter, crispier crust than all-purpose flour.
- Breadcrumbs: The original recipe uses breadcrumbs. For the best texture in a US kitchen, I recommend Panko (Japanese style breadcrumbs) as they are lighter and flakier.
- Shaoxing Wine: Essential for removing any gamey odor from the pork. If you cannot find it, dry sherry is an acceptable substitute.
- Oyster Sauce & Soy Sauce: These provide the savory “umami” base.
Ingredients
The Pork & Marinade:
- 1 lb (450-500g) Pork loin chops or cutlets
- 1 large Egg (beaten)
- 2 tbsp Light soy sauce (Kikkoman or Pearl River Bridge)
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine (Cooking wine)
- 1/4 tsp Ground black pepper
- 1 tbsp Cake flour (or cornstarch) for the marinade mix
The Coating:
- 1/2 cup Cake flour (or cornstarch) for dusting
- 1 large Egg (beaten) for dipping
- 1.5 cups Panko breadcrumbs (or regular breadcrumbs)
- Oil for frying (Vegetable, Canola, or Peanut oil)
Recipe Notes Before You Start
- Equipment: You will need a heavy knife (or meat mallet), a flat tray for breading, and a wok or heavy skillet (Cast iron works well).
- Prep Ahead: This recipe requires about 30 minutes of marinating time and two short resting periods (10 minutes each). Plan accordingly!
- Safety: Since we are pounding raw pork, ensure your cutting board is secure. I recommend covering the meat with plastic wrap to prevent splatter if you are new to this technique.
Mise en Place / Prep
- Prepare the Chops: Wash the pork chops and pat them completely dry with paper towels.
- The “Massage”: Use the back of your knife (the spine) to gently pound the meat in a crisscross “grid” pattern (vertically then horizontally). Flip the meat and repeat on the other side.
- Why? This flattens the meat evenly so it cooks fast and stays juicy.
- Mix Marinade: In a large bowl, whisk together 1 egg, light soy sauce, oyster sauce, Shaoxing wine, black pepper, and the 1 tablespoon of flour until smooth.
How to Make Shanghai Fried Pork Chops
Step 1: Marinate the Pork
Place the pounded pork chops into the bowl with the marinade mixture. Using your hands (wear gloves if you prefer), massage the sauce into every inch of the meat. Let it marinate for 30 minutes to allow the flavors to penetrate deep into the fibers.
Step 2: The First Coating (Flour)
Prepare a shallow dish with the cake flour (or starch). Take a pork chop and press it firmly into the flour, coating both sides.
- Crucial Step: Let the floured chops rest on a wire rack or plate for 10 minutes. This allows the natural moisture and marinade to absorb the flour, creating a sticky surface for the next layer.
Step 3: The Second Coating (Egg & Crumb)
Beat the second egg in a bowl. Dip the flour-coated pork chop into the egg wash, ensuring it is fully covered.
- Rest Again: Let the egg-coated chop rest for another 10 minutes. My mom taught me this trick—it tenderizes the meat further and helps the egg set.
Step 4: The Final Crust
Pour the breadcrumbs onto a dry plate. Place the pork chop into the crumbs. Press down hard with your palm. You want to embed the crumbs into the meat so they don’t fall off. Flip and repeat. Shake off excess.
Step 5: Frying (Two Methods)
Method A: Pan-Fry / Deep Fry (Traditional) Heat oil in a wok or skillet to about 340°F – 350°F (170°C). Carefully slide the pork chops in. Fry over medium-high heat until both sides are golden brown and crispy (about 3-4 minutes per side, depending on thickness). Remove and drain on a wire rack.
Method B: Air Fryer (Healthier) Preheat your air fryer to 400°F (200°C) for 5 minutes. Place the breaded chops in the basket in a single layer (do not overlap). Spray the surface generously with cooking oil spray.
- Fry for 20 minutes total, flipping halfway through.
- Note: Air frying creates a drier texture than oil frying, but it is much lower in calories. Check at the 15-minute mark as air fryer strengths vary.
Step 6: Serve
Slice the pork chops into strips. Listen for that distinct “crunch” sound as you cut—that is the sound of success!
Our Systematic Test Kitchen Notes
- Flour Comparison: We tested All-Purpose flour versus Cake Flour (Low Gluten). The Cake Flour produced a lighter, more “shatteringly crisp” crust, whereas All-Purpose flour was slightly harder.
- The “Fall Off” Issue: In our tests, skipping the 10-minute rest periods resulted in the breading puffing up and detaching from the meat during frying. Do not skip the resting steps!
- Saltiness: The marinade contains soy sauce and oyster sauce, which are salty. We found no additional salt was needed for the meat itself.
FAQ / Troubleshooting
Q: Why is my coating falling off?
A: This usually happens if the meat wasn’t patted dry before marinating, or if you didn’t press the breadcrumbs in firmly enough. The resting periods in Steps 2 and 3 are vital for adhesion.
Q: Can I use chicken instead?
A: Absolutely. This marinade and breading technique works perfectly for Chicken Katsu styles. Pound the chicken breast to an even thickness first.
Q: My pork chop curled up when frying.
A: This happens if the connective tissue (the white rim of fat/fascia) isn’t snipped. The pounding/knife-back step usually prevents this, but you can also make small slits along the fat edge to prevent curling.
Food Safety and Preparation
- Internal Temperature: Pork is safe to eat when it reaches an internal temperature of 145°F (63°C) with a 3-minute rest time.
- Raw Egg: Wash hands and surfaces thoroughly after handling the raw egg and raw pork to prevent cross-contamination.
Serving Suggestions
In Shanghai, this is classically dipped in Worcestershire sauce. The tanginess cuts the grease perfectly. It pairs wonderfully with a simple vegetable side like Stir-Fried Lettuce with Garlic or Smashed Cucumber Salad.
Nutrition Information (Estimate)
- Calories: 480 kcal
- Protein: 28g
- Fat: 26g
- Carbohydrates: 30g
- Sodium: 850mg
(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on oil absorption during frying.)
Shanghai Fried Pork Chops (Zha Zhu Pai)
Equipment
- 1 Meat Mallet or Heavy Knife To pound the meat
- 1 Wok or Skillet For frying
- 1 Air Fryer Optional cooking method
Ingredients
The Pork & Marinade
- 1 lb pork loin chops approx 400-500g
- 1 egg beaten
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cake flour or cornstarch, for marinade
- 1/4 tsp black pepper
The Coating
- 1/2 cup cake flour low gluten flour or cornstarch
- 1 egg beaten, for dipping
- 1.5 cups breadcrumbs Panko recommended
- Oil for frying
Instructions
- Pound the pork chops: Use the back of a heavy knife to gently pound the meat in a grid pattern on both sides to flatten and tenderize.
- Marinate: In a bowl, mix 1 egg, soy sauce, oyster sauce, cooking wine, black pepper, and 1 tbsp flour. Rub this mixture into the pork chops and let marinate for 30 minutes.
- First Coating: Press the marinated pork chops into a plate of cake flour (low gluten flour) to coat both sides. Let rest for 10 minutes.
- Second Coating: Dip the flour-coated chops into the second beaten egg. Let rest for 10 minutes (optional but recommended for tenderness).
- Final Breadcrumbs: Press the chops firmly into the breadcrumbs. Apply pressure to ensure the crumbs stick to every inch of the meat.
- Fry (Stovetop): Heat oil in a wok to 350°F (175°C). Fry chops for 3-4 minutes per side until golden brown. Drain oil.
- Fry (Air Fryer Option): Preheat air fryer to 400°F (200°C). Spray chops with oil. Air fry for 20 minutes, flipping halfway through. (Check at 15 minutes to avoid drying out).
- Serve: Slice into strips and verify the meat is cooked through. Enjoy immediately!
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